Arrange potatoes onto a piece of tinfoil that has been lightly sprayed with olive oil.

Season potatoes liberally with salt and pepper. Then, spray with olive oil. Toss in the 1 tsp. minced garlic.

Roast potatoes at 425 for 25 minutes; flip potatoes over once during the cooking time.

Then, remove the tray from the oven and sprinkle with 4 T Parmesan cheese. We used shredded cheese, but the original recipe calls for grated. If you like rosemary, sprinkle a little on at this point too. If not, just omit.

Return to the oven for 10 more minutes until cheese is melted, and potatoes are crisp-tender.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.